Make sure you leave these lamb shanks to braise and simmer to their maximum potential – we’re talking fall-off-the-bone, tender and flavourful meat, surrounded by a thick sauce and a mishmash of carrots, garlic, onions and tomatoes.
- 2 tbsps olive oil
- 6 (1.5 kg) trimmed lamb shanks
- ½ cup (75 g) plain flour
- 2 medium (300 g) brown onions, chopped
- 2 medium (240 g) carrots, chopped
- 4 clove garlic, crushed
- 2 tbsps tomato paste
- 1 cup (250 ml) red wine
- 2 cups (500 ml) salt-reduced beef stock
- 2 400 g cans chopped tomatoes
- 2 tbsps sugar
- 1 bouquet garni
Heat half the oil in a large frying pan. Toss lamb in flour that has been seasoned with salt and pepper; shake away excess. Cook lamb over high heat until browned all over; transfer to the bowl of a slow cooker.
Add remaining oil to the same pan with onions, carrots and garlic; cook, stirring, over medium heat for about 2 mins or until the onion is starting to soften. Add the tomato paste; cook, stirring, for another min.
Add the wine to the pan; bring to the boil. Stir in stock, undrained tomatoes, sugar and bouquet garni. Bring to the boil; place the lamb in the slow cooker, making sure the lamb is covered by the liquid. Cover; cook for 6-8 hrs on the low setting or until lamb is soft and falling off the bone.
Remove the lamb from the slow cooker; cover to keep warm. Turn the cooker to the high setting; cook, uncovered, for about 30 mins or until sauce thickens slightly. Remove any fat from the surface. Serve the lamb with the sauce, mashed potatoes and steamed green vegetables, if desired.
TIP Bouquet garni is a bundle of fresh herbs, usually a bay leaf, sprig of thyme and parsley stalks, tied together with kitchen string. The bundle is removed at the end of cooking and discarded.